Vincent Price House Bread Recipes

VINCENT PRICE HOUSE BREAD

Steps:

• You will also need: electric mixer with paddle and dough hook attachments.
• Using an electric mixer with a paddle attachment, combine 2 cups of sifted flour, ginger, salt, sugar, and yeast.
• With the mixer on medium-low speed, add in the warm water, mix for 1 minute, then increase speed to medium-high and mix until it is smooth, about 2 to 3 minutes.
• Reduce speed to medium, then add another 1 1/2 cups flour- dough should begin to be too dense for the paddle attachment.
• Remove paddle from the mixer, scrape the dough from it into the bowl, and attach the dough hook to the mixer.
• On low speed, gradually add the remaining flour and let the mixer knead the dough until smooth and elastic, about 8 to 10 minutes, occasionally sprinkling the sides of the bowl with a little flour if the dough sticks.
• With your hands covered with soft butter, remove the dough from the bowl and pat into a buttered ball in another large glass bowl; cover with a towel or plastic wrap and let rise for about 1 hour or until double in size.
• Grease baking sheet with 1 tablespoon melted butter, then dust with cornmeal.
• Punch down the dough and turn it out onto a lightly-floured board; form into 1 large or 2 smaller loaves.
• Place loaves on buttered and dusted baking sheet and brush top (s) with ice water; make three or four diagonal slashes on top of dough, then let rise again until doubled, about 1 hour.
• Preheat oven to 475°F; in the lower rack of the oven, place a shallow pan containing the boiling water.
• Brush the top of the dough with remaining melted butter.
• Bake dough on upper rack of oven for 7 minutes at 475°, then reduce oven temperature to 350° and bake for 35 to 40 minutes or until crust has reached the preferred color and texture.
• Remove bread from oven and transfer to a cooling rack; serve warm or at room temperature.

VINCENT PRICE'S PINEAPPLE NUT BREAD

Steps:

• Preheat oven to 350 degrees F. Butter two 1-lb. loaf pans.
• Sift together the dry ingredients: flour, baking powder, soda, and salt. Stir in the chopped nuts. Set aside.
• In a mixing bowl, cream the butter with the brown sugar. Beat in the 2 eggs, one at a time, and continue to beat until mixture is smooth.
• Stir in half the flour-nut mixture. Stir in the crushed pineapple including the juice. Stir in the remaining flour-nut mixture and stir until well-blended.
• Divide the batter into the two prepared pans. Combine the topping ingredients. Sprinkle half of the topping over the batter in each pan. Bake in preheated oven for 50-60 minutes or until the bread tests done. Let cool for 5 minutes, then turn out on a rack to cool.
• NOTE: I find that when I turn out these loaves, much of the topping falls off. So I have started putting the topping in the middle of the loaves! I put approximately 1/4 of the batter in each pan, sprinkle 1/2 of the topping into each pan and top with another 1/4 of the batter.

STEAK DIANE FROM A TREASURY OF GREAT RECIPES BY VINCENT PRICE

Steps:

• Heat in small sauce pan 2 tablespoons of butter over medium-high heat.
• Add 4 tablespoons finely chopped Shallots and cook until lightly browned.
• Add 2 tablespoons Worcestershire and heat to bubbling, keeping the sauce hot.
• Heat 12 in skillet 6 tablespoons butter, when it begins to brown, add pounded steaks and cook for 3 minutes.
• Turn and cook 2 to 3 more minutes longer, or until done to taste.
• Transfer to a serving dish and sprinkle with salt and a generous amount of fresh ground pepper.
• Spread the shallot sauce over the steaks and sprinkle with fresh chopped parsley.